Turkey taco salad
uncooked 93% lean ground turkey
1 tsp, ancho
chopped romaine lettuce
10 oz, (1 bag)
baked low fat tortilla chips
Meijer Reduced fat finely shredded Mexican cheese
1 medium, (1 small), halved, pitted, peeled, and sliced
1 cup(s), halved
½ small, (seedless), sliced
reduced-fat sour cream
1 item(s), Cut into 4 wedges
- Heat oil in large skillet over medium-high heat. Add turkey and cook, breaking it apart with wooden spoon, until no longer pink, about 3 minutes. Stir in chile powder, cumin, and salt and cook, stirring, 1 minute. Stir in ½ cup salsa and cook until heated through, 1–2 minutes.
- Divide lettuce among 4 plates. Top evenly with turkey mixture, tortilla chips, cheese, avocado, tomatoes, cucumber, and sour cream. Drizzle salads with remaining ½ cup salsa and serve with lime wedges.
- Serving size: 1 salad